Gluten Free Raspberry Glazed Shortbread Cookies
Raspberry glazed brown butter shortbread cookies
Servings: 36 cookies
Calories: 100kcal
Equipment
- Cookie sheet
- Parchment paper
- Plastic wrap
Ingredients
For the shortbread:
- 1 1/2 Cup browned butter instructions below
- 3/4 Cup white sugar
- 1/4 Cup powdered sugar
- 3 tsp vanilla extract
- 1/4 Cup arrowroot starch
- 3 Cups gluten free 1-1 flour with xanthan gum
- 1/2 tsp salt
- 2 Tbsp powdered freeze dried raspberries (blitz up a bag of freeze dried raspberries and de-seed powder)
For the glaze:
- 1 Cup powdered sugar
- 2 Tbsp fresh grapefruit juice plus 1 teaspoon
- 2 tsp powdered freeze dried raspberries (de-seeded)
Instructions
- First, brown the butter. In a small saucepan over medium-low heat, melt all of the butter and stir constantly until melted and simmering. Continue to simmer, on medium heat, for at least a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off – you’ll know once it’s silent). Continue to cook, stirring constantly, until the butter reaches a deep amber color and smells nutty or caramelly. Once it reaches that color, immediately take off the burner and let sit until cool. Once cool, pour into a small bowl and chill in the fridge until it’s firm but not hard (essentially, the same softness as room temp butter).
- Once your butter is firmed up to room-temp texture, make the cookies! In a large bowl, using an electric mixer, beat together the brown butter, white sugar, powdered sugar, and vanilla until lighter and fluffy. Toss in the flour, starch, raspberry powder, and salt, and stir together using a spatula or wooden spoon until completely combined. The dough should be dry and stiff – if it seems too loose, add more flour, if it seems too dry (not clumping together) add a few small cubes of cold butter and knead in with your hands. Separate the dough into two chunks and roll each one into a cylindrical or square log, about 2-inches in diameter (the slices of these logs will be your cookies, so make them the shape you want!). Wrap each log tightly with plastic wrap and let chill in the fridge for at least 45 minutes.
- Once the logs are chilled, remove from fridge and let come to nearly room temp (about 20 minutes), then preheat oven to 350° Fahrenheit and line two cookie sheets with parchment paper. Lightly grease the parchment paper and then unwrap the logs and slice 1/2 inch-thick cookies to place on the tray. They should not spread, so you can place the slices fairly close together. Bake for 17-20 minutes or until the edges are very lightly golden (they should not brown). Let cool completely before eating or serving (or they will fall apart).
- While the cookies are cooling, make the glaze. in a small bowl, combine the powdered sugar, powdered raspberries, and grapefruit juice. Stir together vigorously with a fork until all lumps are gone and a smooth glaze remains. If the glaze is too thick to spread on a cookie, add a bit more grapefruit juice.
- Once the cookies are cool, spoon a 1/2 teaspoon of glaze onto a cookie and carefully spread it to the edges (or however you want it to look!). Once cookies are glazed, let set, or serve!